I made short ribs this weekend . . .
After reading all of the recent posts on short ribs, I made short ribs for dinner Sunday night. I'm glad I read all of your recommendations, because I cooked the ribs on Saturday, refrigerated them and then pulled off the fat on Sunday before I reheated them--that was great because I did notice there was a ton of it in the pan while the ribs cooked. And I am sure the sauce was more flavorful for it.
(The type of ribs I bought are discussed in my post linked below.)
I used a recipe from "Bistro Cooking at Home" by Gordon Hamersley. The ribs are cooked with bacon and red onions and braised in a liquid made of Guinness and beef stock. Let me know if any of you want a summary of the actual recipe and I will post it.
Served the ribs with mashed potatoes and celery root with horseradish, sauteed spinach, and roasted fennel and drank a bottle of 1997 Pio Cesare Barolo, the perfect accompaniment!
I MADE THEM TOO!
Had every intention of eating them last night but after 3 hours of braising and waiting for my husband to come back from his skiing trip, I lost my appetite. So they will be dinner tonight, and from what you are saying, I guess letting them sit for a night will only make them better.
I made the "celestial" receipt that a fellow CH posted recently (I found it on Friday). The meat is so tender it completely fell off the bones when I removed them to reduce the sauce. Can't wait to eat them.
Oh, and thanks for what appears to be a great recipe. I'll let you know tomorrow.